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1
In a large bowl, mix together the lamb, onion, garlic, Sriracha, pistachios, sumac, salt, pepper, cumin, and cinnamon.
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2
Work the mixture gently with your hands until the meat becomes slightly sticky, 4 to 5 minutes.
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3
Cover and refrigerate for 1 hour.
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4
While the meat is chilling, soak 12 (10-inch) wooden skewers in warm water for about 30 minutes.
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5
Preheat the broiler or the grill to high heat.
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6
Line a baking sheet with parchment paper.
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7
Fill a small bowl with cold water.
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8
Divide the meat mixture into 12 equal balls.
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9
Gently form each portion onto a skewer, lightly wetting your hands to keep the meat from sticking to your palms.
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10
Shape each kebab into a long patty of sorts, gently squeezing to keep the meat together, wetting your hands as necessary.
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11
Set each finished skewer aside on the lined baking sheet as the others are made.
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12
When all the skewers are prepared, place them under the broiler or on the grill.
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13
Cook the kebabs, turning them once, until browned and cooked through, 10 to 12 minutes.
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14
Remove the meat from the skewers.
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15
Serve hot with lemon wedges and Sriracha Tzatziki on the side.
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16
Divide the meat into 8 equal balls.
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17
Shape into patties, and grill or broil until cooked through, 10 to 12 minutes, turning once.
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18
Serve on a sesame seed bun with sliced tomato, feta cheese, and a dollop or two of Sriracha Tzatziki.
